Science and Cooking - Talks by world-class chefs
The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alícia Foundation developed a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” debuting in the Fall of 2010. The course used food and cooking to explicate fundamental principles in applied physics and engineering.
Science and Cooking: A Dialogue [Harold McGee, Ferran Adria (elBulli), José Andrés]
Sous-vide Cooking: a State of Matter [Joan Roca]
Brain Candy: How Desserts Slow the Passage of Time [Bill Yosses]
Olive Oil & Viscosity [Carles Tejedor]
Heat, Temperature, & Chocolate [Enric Rovira]
Reinventing Food Texture & Flavor [Grant Achatz]
Emulsions: Concept of Stabilizing Oil &Water [Nandu Jubany]
Gelation [Jose Andres]
Browning & Oxidations [Carme Ruscalleda]
Meat Glue Mania [Wylie Dufresne]
Cultivating Flavor: A Recipe for the Recipe [Dan Barber]
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